BreakfastMain Course

Gallo Pinto

Name: Gallo Pinto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: central_american
Ingredients: 3 cup cooked rice day-old, cooked; 1.5 cup cooked black beans drained; 0.5 pcs yellow onion finely chopped; 0.5 pcs red bell pepper finely chopped; 2 clove garlic minced; 0.25 cup cilantro chopped; 1 tbsp vegetable oil; 1 tsp vegan worcestershire sauce; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 pcs lime for serving (optional)

A traditional Costa Rican and Nicaraguan dish, Gallo Pinto is made from rice and black beans, often served for breakfast. This vegan version is savory and satisfying, perfect to start your day.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 436 kcal

VeganVegetarian

Mise en place

Ingredients

3 cupcooked rice, day-old, cooked
1.5 cupcooked black beans, drained
0.5 pcsyellow onion, finely chopped
0.5 pcsred bell pepper, finely chopped
2 clovegarlic, minced
0.25 cupcilantro, chopped
1 tbspvegetable oil
1 tspvegan worcestershire sauce
0.5 tspsalt
0.25 tspblack pepper

garnish

0.5 pcslime, for serving(optional)

Equipment

large skillet · cutting board · knife

The method

Step by step

1
Heat vegetable oil in a large skillet or pan over medium heat.
About 1 min
2
Add yellow onion and red bell pepper to the skillet and sauté for 5-7 minutes, until softened.
About 6 min
3
Stir in garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add cooked black beans, vegan worcestershire sauce, salt, and black pepper to the skillet.
About 1 min
5
Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the beans to heat through.
About 6 min
Cook’s note: If the mixture seems too dry, a splash of water or vegetable broth can be added.
6
Add the day-old cooked rice to the skillet and mix well, ensuring the rice is fully coated with the bean mixture.
About 3 min
Cook’s note: Using day-old rice helps prevent the dish from becoming mushy.
7
Continue to cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
About 6 min
8
Remove from heat and stir in the fresh cilantro.
About 1 min
9
Serve hot, optionally with a wedge of lime for squeezing.

Per serving

Nutrition

72%Score

Calories: 436.3kcal
Protein: 14.2g
Carbs: 85.2g
Fat: 4.8g
Fibre: 10g
Sugar: 3.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Gallo Pinto in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop with a splash of water or broth until warmed through.